Title: Lentil & vermicelli soup - shawrbat adas
 Categories: Vegetarian, Vegetables, Soup
      Yield: 8 Servings
 
 
  I cup lentils, rinsed 8 cups water 2 teaspoons salt I teaspoon pepper
  I teaspoon ground cumin 1 Tablespoon olive oil 2 medium onions,
  chopped 4 cloves garlic, crushed 1 small hot pepper, finely chopped
  1/2 cup finely chopped coriander leaves 1/3 cup vermicelli, broken
  into small pie(es Place lentils, water, salt, pepper, and cumin in a
  pot and bring to boil.
      Cover and cook over medium heat for 25 minutes.
      In the meantime, heat oil in frying pan; then saut6 onions,
  garlic, and hot pepper over medium heat for about 1 0 minutes. Add
  coriander and stir-fry for
        3    more minutes.
      Add frying pan contents and vermicelli to lentils and bring to a
  boil. Cover and simmer over low heat for about 30 minutes or until
  vermicelli and lentils are well- cooked.
  
  The fresh coriander and cooked vermicelli add an interesting touch to
  this version of lentil soup.